Gluten Free Structured Protein Product

Abstract

The invention relates to a structured protein product comprised of a texturizable protein and a binding agent. The invention also relates to a method for extruding a wheat-free, and more particularly, gluten-free structured protein product with substantially aligned protein fibers. The method also works for wheat-containing blends.

1 . A structured protein product with substantially aligned fibers, the product comprising at least one gluten-free protein material and a binding agent. 
     
     
         2 . The product of  claim 1  wherein the protein material is a soy protein or other texturizable protein. 
     
     
         3 . The product of  claim 2  wherein the soy protein is selected from the group consisting of soy isolate, soy protein concentrate, soy flour, and combinations thereof. 
     
     
         4 . The product of  claim 1  wherein the at least one gluten-free protein material and a binding agent is a single source ingredient. 
     
     
         5 . The product of  claim 1  wherein the binding agent is selected from the group consisting of polysaccharides, mono-saccharides, di-saccharides, and combinations thereof. 
     
     
         6 . The product of  claim 5  wherein the binding agent is selected from the group consisting of starch, starch-substitutes, and combinations thereof. 
     
     
         7 . The product of  claim 1  wherein the protein material is present in an amount ranging between 75% and 100% and the binding agent is present in an amount ranging between 0% and 25%. 
     
     
         8 . The product of  claim 1  wherein the binding agent is selected from the group consisting of proteins, lipids, and combinations thereof. 
     
     
         9 . The product of  claim 1  wherein the structured protein product has an average shear strength of at least 1400 grams and an average shred characterization of at least 17%. 
     
     
         10 . The product of  claim 1  wherein the structured protein product has an average shear strength of at least 2000 grams and an average shred characterization of at least 17%. 
     
     
         11 . The product of  claim 1  wherein the structured protein product has an average shear strength of at least 2600 grams and an average shred characterization of at least 17%. 
     
     
         12 . The product of  claim 1  wherein the structured protein product comprises protein fibers substantially aligned in the manner depicted in the micrographic image of  FIG. 1   b.    
     
     
         13 . The product of  claim 1  further comprising a coloring composition. 
     
     
         14 . The product of  claim 13  wherein the coloring composition comprises beet, annatto, caramel coloring, and an amino acid source. 
     
     
         15 . The product of  claim 1  further comprising an antioxidant, water, spices, and flavoring. 
     
     
         16 . A restructured product comprising the protein product of  claim 1 . 
     
     
         17 . The restructured product of  claim 16  wherein the restructured product comprises meat. 
     
     
         18 . The restructured product of  claim 16  wherein the restructured product is meat-free. 
     
     
         19 . A process for producing a structured protein product, the process comprising: extruding at least one gluten-free protein material and a binding agent through a die assembly to form a structured protein product having protein fibers that are substantially aligned. 
     
     
         20 . The process of  claim 19  wherein the structured protein product has an average shear strength of at least 1400 grams and an average shred characterization of at least 17%. 
     
     
         21 . The process of  claim 19  wherein the structured protein product has an average shear strength of at least 2000 grams and an average shred characterization of at least 17%. 
     
     
         22 . The process of  claim 19  wherein the structured protein product has an average shear strength of at least 2600 grams and an average shred characterization of at least 17%. 
     
     
         23 . The process of  claim 19  wherein the structured protein product comprises protein fibers substantially aligned in the manner depicted in the micrographic image of  FIG. 1   b.    
     
     
         24 . The process of  claim 19  wherein the protein material has from about 40% to about 90% protein on a dry matter basis.